Pitone Fritto
A fried version of the classic Messina pitone. A local specialty, typically filled with escarole, tomato, anchovies, and cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ritrovo Portella - Pitoneria Pizzeria Creperia
The Pitone, in its baked or fried forms, reflects the culinary traditions of Messina, Sicily. The dish draws influence from the region's history of trade and cultural exchange, incorporating ingredients readily available locally like tomatoes, anchovies, and escarole. The use of fried dough is a common technique in southern Italian cuisine, showcasing a resourcefulness in using simple ingredients to create satisfying meals.
Pitone Fritto is a popular street food and casual meal in Messina, reflecting the city's vibrant culinary culture and its emphasis on simple, flavorful dishes.
Street Food Staple
Pitone Fritto is commonly sold at street food vendors and pizzerias throughout Messina, often enjoyed as a quick and satisfying lunch or snack.
Family Tradition
Making Pitone, whether baked or fried, can be a family tradition, with recipes passed down through generations.
Regional Variation
While the core ingredients remain similar, slight variations in the filling and dough preparation can be found depending on the family or vendor.
Pitone Fritto offers a delightful combination of savory, slightly bitter, and salty flavors, complemented by the richness of fried dough.
The dominant flavor profiles include: Savory from the tomato sauce and anchovies, providing a salty and umami depth. Bitter notes come from the escarole (or Swiss chard), adding a vegetal complexity. The cheese (usually mozzarella or provola) contributes a creamy and slightly tangy element. The fried dough provides a crispy, slightly oily base, tying all the flavors together. Garlic and herbs like oregano often enhance the overall flavor profile.
Dough Consistency
The dough should be pliable and easy to roll out, but not too sticky. Allowing it to rest properly is crucial for developing gluten and creating a light, airy texture.
Filling Preparation
Ensure the filling ingredients are well-drained to prevent a soggy Pitone. Sautéing the escarole before adding it to the filling can reduce its bitterness.
Frying Temperature
Maintain a consistent oil temperature (around 350°F/175°C) to ensure the Pitone cooks evenly and becomes golden brown without burning. Don't overcrowd the fryer.
Serving Immediately
Pitone Fritto is best enjoyed hot and fresh, when the dough is crisp and the filling is flavorful.
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